Pasta Salad Vinaigrette With Tuna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Medium Shells, uncooked
2 tbsp: Olive oil, plus...
2 tsp: Olive or vegetable oil,
2 tbsp: Fresh lemon juice,
2 tbsp: Red wine vinegar,
15 ounce: Canned cannellini beans, (white kidney), drained and rinsed
7 ounce: Roasted red peppers drained and chopped,
6 1/2 ounce: Tuna, drained and flaked
1/2 cup: Chopped green onion,
1/3 cup: Chopped fresh parsley,
Salt,
Freshly ground black pepper,
Directions:
1. Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well.
2. In small bowl, whisk together oil, lemon juice and vinegar.
3. In large bowl, stir together cooled pasta, dressing and remaining
ingredients. Cover; refrigerate 2 to 4 hours. 6 servings (1-1/3 cups
each).
NUTRITIONAL INFORMATION PER SERVING = 1-1/3 CUP
280 Calories
16 g Protein
40 g Carbohydrate 6 g Total Fat ( 10 mg Cholesterol
410 mg Sodium
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Source from luhu.jp
water to cool quickly; drain well.
2. In small bowl, whisk together oil, lemon juice and vinegar.
3. In large bowl, stir together cooled pasta, dressing and remaining
ingredients. Cover; refrigerate 2 to 4 hours. 6 servings (1-1/3 cups
each).
NUTRITIONAL INFORMATION PER SERVING = 1-1/3 CUP
280 Calories
16 g Protein
40 g Carbohydrate 6 g Total Fat ( 10 mg Cholesterol
410 mg Sodium
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Source from luhu.jp